Our Everyday Gravy
Inspired by America’s Test Kitchen, adapted by Barbara Martinez
Our Recipe Books•
Nov 1, 2025
Two Thanksgivings ago, I set out to find the perfect brown gravy—rich, smooth, and deeply flavorful. My husband loves gravy over mashed potatoes, so I wanted one that could stand on its own, without the need for drippings. I came across a version from America’s Test Kitchen, made a few tweaks, and haven’t looked back since. A mix of classic vegetables, butter, and protein-rich bone broth creates a simple, no-fuss gravy that’s delicious over roasted chicken or mashed potatoes and easy enough for any home cook to master.
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Ingredients (11)
Ingredients (11)
Instructions
In a food processor, pulse the carrot, celery, and onion until the pieces are very small.
If you don't have a food processor, you can finely grate the veggies using a cheese grater. Or with a good chef knife finely chop them.
In a heavy-bottomed saucepan, melt the butter over medium heat. Add the vegetables and cook, stirring often, until they are deeply golden and fragrant, about 8–10 minutes.
I like to use a small dutch oven for this.
Sprinkle in the flour and cook, whisking constantly, until the mixture turns a rich golden brown—about 5 minutes.
Slowly pour in both broths, whisking to avoid lumps. Add the bay leaf, thyme, and peppercorns.
Bring to a gentle simmer and cook 20–25 minutes, stirring occasionally, until the gravy is thickened and reduced to about 3 cups. Strain through a fine mesh sieve, pressing on the solids to extract as much liquid as possible.
When I make this, I cook the vegetables long enough that they practically melt into the gravy, so there’s no need to strain—it comes out perfectly smooth every time.
Discard the solids (if straining), taste and season with salt and pepper, and serve warm.
Notes
Notes
Make Ahead: Let it cool, then keep it in the fridge for up to 3 days or freeze it for up to a month. When you're ready to use it, put it in a saucepan with a tablespoon of water and whisk over low heat until it's smooth and hot. To maximize time, I generally double the recipe when I make it and freeze half for a future meal.
